Description
This Homestyle Chicken and Gravy recipe features tender pan-cooked chicken breasts served with a rich, creamy homemade gravy. Made with simple pantry staples and cooked in a skillet, it’s a comforting classic perfect for a hearty family meal. The gravy is crafted with a flavorful roux, chicken stock, and optional heavy cream for extra indulgence.
Ingredients
Scale
Chicken
- 2 large chicken breasts split lengthwise into thinner breasts; or 4 medium/small chicken breasts
- 1 tablespoon olive oil
- Kosher salt & black pepper to taste
Gravy
- 3 tablespoons butter
- 1 tablespoon chicken base (Better Than Bouillon recommended)
- 4 tablespoons all-purpose flour
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 cups chicken stock
- ½ cup water
- ¼ cup heavy cream (optional)
Instructions
- Prepare the flour mixture: In a small bowl, combine the all-purpose flour, onion powder, garlic powder, salt, and black pepper. Mix thoroughly and set aside for later use in the gravy roux.
- Cook the chicken: Lightly season the chicken breasts with kosher salt and pepper. Heat olive oil in a large skillet over medium heat. Cook the chicken breasts for about 5 minutes per side until they reach an internal temperature of 165°F, ensuring they are thoroughly cooked and golden brown. Remove chicken from the skillet and set aside.
- Melt butter and add chicken base: Lower the skillet heat to medium-low. Add butter and chicken base, stirring continuously until both are melted and fully combined, creating a flavorful base for the gravy.
- Make the roux: Sprinkle the prepared flour mixture over the melted butter and chicken base. Stir constantly to form a roux, cooking it for 30 seconds to 1 minute to remove the raw flour taste.
- Add liquids and thicken gravy: Gradually pour in the chicken stock while scraping up any browned bits from the skillet’s bottom. Add the water and whisk continuously to ensure the gravy is smooth without lumps. Let it simmer gently until thickened to your preference.
- Finish the gravy: Stir in the heavy cream if using, for a richer gravy. Shred the cooked chicken or leave it whole, then return it to the skillet along with any accumulated juices. Simmer together for a few minutes to meld flavors.
- Season and serve: Taste the gravy and adjust the seasoning if necessary. Serve the chicken and gravy hot over mashed potatoes or rice. Optionally, serve with peas and garlic bread for a complete homestyle meal.
Notes
- Using chicken base adds concentrated flavor, but you can substitute with chicken bouillon or homemade stock.
- Heavy cream in the gravy is optional but adds a lovely richness.
- For extra crispy chicken, you can pound breasts thinner before cooking.
- Leftover gravy can be refrigerated for up to 3 days or frozen for longer storage.
- Serve with mashed potatoes, rice, or buttered noodles for a comforting plate.
